Roasted carrot & chickpea soup

Serves 50. Vegan and Gluten Free. Start the night before soaking the chickpeas.

This is a filling soup suitable for lunches, but can be thinned down for a first course.


5kg carrots

1kg dried chickpeas (soaked overnight, rinsed, cooked, rinsed)

2.5kg tinned sweetcorn.

2 tablespoons minced garlic

2 tablespoons oil

10 large onions

5 teaspoon cumin powder

a pinch of dried chilli flakes,

8 teaspoons good vegetable stock powder/paste.


  1. Heat your oven to 180°C.
  2. Wash your carrots and slice thickly, and toss into a roasting tin. Add the chickpeas and sweetcorn. Pour over the oil, mix in the garlic and give it all a shuffley-shake to lightly coat it, and pop it in the oven for 20-30 minutes. They should only be a single layer deep in the tin at this stage otherwise you’re steaming rather than roasting.
  3. Meanwhile, peel and finely slice your onion, and set to one side. When your first 20 minutes is up, remove the roasting tin from the oven, scatter the onion over, and the cumin and chilli, and give it all another shake. Cook for a further 20-30 minutes, until it looks golden.
  4. Tip all the roasted mixture into a large pan. (keep a few chickpeas aside if you fancy – you can use them as garnish). Add the stock and hot water to just cover the mixture. Whizz with a blender stick until a thick puree. Add more water to the desired consistency, but be aware of the balance of flavour if making it a thinnish soup, you may need to add more stock powder and spices.
  5. Bring to the boil and simmer gently. Adjust seasoning as needed.Serve with the extra roasted chickpeas as garnish, bread, salads and hummus. 

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